Serves 6 Generously
Do not have the rack completely trimmed of fat. Keep as much trim on as possible. I like to keep that little extra piece of flap that overhangs onto the bones in tact. It keeps the roast moist.
You can have the chine bone removed and tied back on to the meat. I found that cooking the rack sitting on the chine bone makes the meat moister and tastier. Ask your butcher to tie it back on to the roast. When it comes time to slice, you will be able to lift the meat off the chine bone easily and slice the rack into 8 chops or you can carve the meat off of the rib bones first and then slice.
Brining is a very important step as it makes the meat more tender and flavorful.
For the Brine
8 Cups Water
½ Cup Coarse Sea Salt
½ Cup Granulated Sugar
1 Teaspoon Whole Black Peppercorns
2 Bay Leaves
For the Pork
1 8 Bone Rack of Pork (About 7 Lbs.), Chine Bone Removed and Tied Back On To The Rack
1 Tablespoon Course Sea Salt
2 Teaspoons Freshly Ground Black Pepper
2 Teaspoons Garlic Powder
2 Teaspoons Fennel Seed Powder
Cranberry Kumquat Compote for Accompaniment
For the Brining
In a 3-quart saucepan combine all the brining ingredients and bring to a boil to dissolve the salt and sugar. Remove from the heat and add 4 cups of ice to the pan. Cool the brine completely before pouring over the pork.
Place the pork large deep bowl or pan – large enough for the rack to be completely submerged in the brine. Refrigerate for 12 hours.
After the required amount of brining time, remove the rack of pork from the brine and pat dry with a paper towel. Discard the brine.
For the Grilling
Preheat grill to medium high (375°F). Use an indirect cooking method. If using a charcoal grill make a split fire and cook the roast in the middle. If using a gas grill heat the burners on either side of the middle and place the roast in the middle. I used a grill pan with holes and a drip pan in-between the coals. This way the juices are captured in the drip pan. You can’t do this on a gas grill so I suggest placing the roast on a shallow disposable foil pan.
Rub the pork rack all over with the salt, pepper, garlic powder and fennel seed powder. Be sure to include rubbing the sides.
Place the pork on the grill and cook with the lid closed for about 1½ hours or until an instant read thermometer inserted into the center of the pork rack reads145°F. (Use an instant read thermometer for perfection. Remember all grills cook differently.) Remove from the grill and let meat rest for 30 minutes before slicing.
Serve with Cranberry Compote.
